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Top quality aged beef -- in Barcelona?

GeordieSteve
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GeordieSteve

GeordieSteve

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The following comment by vserna in another thread got me thinking:

There is no market in Galicia for seriously aged beef - no local tradition, no local appetite for it.

Is this also true of Barcelona? I have to say, the conversations I've had with butchers about buying aged beef have been fairly short and pointless. At markets I only ever hear people asking if the meat is "muy tierna" and buying tiny, quickly-cooked cuts. Decent buey seems to be the best bet but I am yet to find anyone who has any interest in hanging the meat let alone anyone who practises it.

http://foodbarcelona.wordpress.com/
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Dan Ryan

Dan Ryan

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Yeah, noticed the same thing about horse. None of it looks as well-hung as what I'm used to. If you know what I mean...

However there are ways around it. I've done a bit of fridge-ageing at home. There was an article by Heston Blumenthal about it a few years ago in the Guardian. Can stink up the fridge a bit, but no more so than some top-notch cheese.

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